Mini BLT Quinoa Cups

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Description

Mini BLT Quinoa Cups are the perfect bite-sized gluten-free snack, breakfast, lunch, or dinner recipe! Easy and healthy.

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  • 30

Ingredients

  • 3/4 3/4 3/4 cup dry quinoa
  • 1-1/2 1-1/2 1-1/2 cups chicken broth (could use water)
  • 2 2 2 whole eggs
  • 3 3 3 egg whites
  • 1 1 1 cup frozen chopped spinach, thawed then squeezed completely dry
  • 1 1 1 cup shredded cheddar cheese
  • 1/2 1/2 8 cup cooked and crumbled bacon (about 8 slices center-cut)
  • 1/2 1/2 1/2 cup chopped tomatoes
  • 1 1 1 green onion, chopped
  • 2 2 2 Tablespoons grated parmesan cheese
  • salt & pepper

Preparation

Step 1

Quinoa Cups combine cooked quinoa with salty bacon, chewy spinach, fresh tomato, and melty cheese, in an irresistible twist on the classic BLT sandwich. Plus, check out their sweet, mini size – squee!

Bake these 2-bite Mini BLT Quinoa Cups for a filling breakfast, yummy snack, or to take with you to any party or potluck. Heck, bake ’em on any day that ends in -y because


Directions

Rinse quinoa very well in a fine mesh strainer under cold running water. Meanwhile bring chicken broth to a boil in a saucepan then add rinsed quinoa, place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes. Remove lid and let cool slightly.

Preheat oven to 350 degrees. In a large bowl combine remaining ingredients and stir to combine. Add cooked quinoa then stir to combine. Spray mini muffin tins very well with nonstick spray, then fill to the top with quinoa mixture, smoothing the top with the back of a spoon. Bake for 15-17 minutes, or until golden brown on top. Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon. Cool completely on a cooling rack. Store in the refrigerator, or freeze then reheat by microwaving for 30 seconds.

If (that’s a big IF,) you have any leftover after the initial devouring, pop ’em in the fridge or freezer, then reheat in the microwave. I doubt you’ll have the need though

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